Fight BAC™ - Four Simple Steps to Food Safety Brochure

Be a BAC Fighter
Although an invisible enemy may be in your
kitchen, you have four powerful tools to Fight
BAC: washing hands and surfaces often, avoiding
cross-contamination, cooking to proper temperatures, and
refrigerating promptly. So, be a BAC Fighter and make
the meals and snacks from your kitchen as safe as possible.
Apply the Heat . . . and Fight BAC
Cooking food to the proper temperature kills harmful
bacteria. So Fight BAC by thoroughly cooking your
food as follows:
Raw Food
Ground Products
Hamburger
Beef, veal, lamb, pork
Chicken, turkey
Internal Temperature
160 o F
160 o F
165 o F
Fight
BAC!
Beef, Veal, Lamb
Roasts & Steaks
medium-rare
medium
well-done
145 o F
160 o F
170 o F
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Pork
Chops, roasts, ribs
medium
well-done
Ham, fresh
Sausage, fresh
160 o F
170 o F
160 o F
160 o F
For More Information
About Safe Food Handling
and Preparation
USDA’s Meat and Poultry Hotline
1-800-535-4555
FDA’s Food Information and Seafood Hotline
1-888-SAFE FOOD
Partnership for Food Safety Education Web Site
www.fightbac.org
Or contact your local cooperative extension office.
Poultry
Chicken, whole & pieces
Duck
Turkey (unstuffed)
Whole
Breast
Dark meat
Stuffing (cooked separately)
Eggs
Fried, poached
Casseroles
Sauces, custards
This chart has been adapted for home use and
is consistent with consumer guidelines from the
U.S. Department of Agriculture (USDA) and
U.S. Food & Drug Administration (FDA).
180 o F
180 o F
180 o F
180 o F
170 o F
180 o F
165 o F
Yolk & white are firm
160 o F
160 o F
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Four Simple Steps
to Food Safety
TM

Right now, there may be an
invisible enemy ready to
strike. He’s called BAC
(bacteria) and he can make you and
those you care about sick. In fact,
even though you can’t see BAC — or
smell him, or feel him — he and millions
more like him may have already invaded the food you eat.
But you have the power to Fight BAC and to keep your
food safe from harmful bacteria. It’s as easy as following
these four simple steps:
Clean:
Wash hands and
surfaces often
Bacteria can spread throughout
the kitchen and get onto cutting
boards, utensils, sponges and
counter tops. Here’s how to Fight BAC:
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■ Wash your hands with hot soapy water before handling
food and after using the bathroom, changing diapers and
handling pets.
■ Wash your cutting boards, dishes, utensils and counter
tops with hot soapy water after preparing each food item
and before you go on to the next food.
■ Use plastic or other non-porous cutting boards. These
boards should be run through the dishwasher — or
washed in hot soapy water — after use.
■ Consider using paper towels to clean up kitchen
surfaces. If you use cloth towels, wash them often in the
hot cycle of your washing machine.
Separate:
Don’t crosscontaminate
Cross-contamination is the scientific
word for how bacteria can be spread
from one food product to another.
This is especially true when handling raw meat, poultry and
seafood, so keep these foods and their juices away from readyto-eat
foods. Here’s how to Fight BAC:
■ Separate raw meat, poultry and seafood from other foods in
your grocery shopping cart and in your refrigerator.
■ If possible, use a different cutting board for raw meat
products.
■ Always wash hands, cutting boards, dishes and utensils with
hot soapy water after they come in contact with raw meat,
poultry and seafood.
■ Never place cooked food on a plate which previously held
raw meat, poultry and seafood.
Cook:
Cook to proper
temperatures
Food safety experts agree that foods
are properly cooked when they are
heated for a long enough time and at a
high enough temperature to kill the harmful bacteria that cause
foodborne illness. The best way to Fight BAC is to:
■ Use a clean thermometer, which measures the internal
temperature of cooked foods, to make sure meat, poultry,
casseroles and other foods are cooked all the way through.
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■ Cook ground beef, where bacteria can spread during
processing, to at least 160 o F. Information from the
Centers for Disease Control and Prevention (CDC) link
eating undercooked, pink ground beef with a higher risk
of illness. If a thermometer is not available, do not eat
ground beef that is still pink inside.
■ Cook eggs until the yolk and white are firm. Don’t use
recipes in which eggs remain raw or only partially cooked.
■ Fish should be opaque and flake easily with a fork.
■ When cooking in a microwave oven, make sure there
are no cold spots in food where bacteria can survive . For
best results, cover food, stir and rotate for even cooking.
If there is no turntable, rotate the dish by hand once or
twice during cooking.
■ Bring sauces, soups and gravy to a boil when reheating.
Heat other leftovers thoroughly to at least 165 o F.
Chill:
Refrigerate
promptly
Refrigerate foods quickly because
cold temperatures keep harmful
bacteria from growing and
multiplying. So, set your refrigerator no higher than 40 o F
and the freezer unit at 0 o F. Check these temperatures
occasionally with an appliance thermometer. Then, Fight
BAC by following these steps:
■ Refrigerate or freeze perishables, prepared foods and
leftovers within two hours or sooner.
■ Never defrost food at room temperature. Thaw food in
the refrigerator, under cold running water or in the
microwave. Marinate foods in the refrigerator.
■ Cook roasts and steaks to at least 145 o F. Whole poultry
should be cooked to 180 o F for doneness.
■ Divide large amounts of leftovers into small, shallow
containers for quick cooling in the refrigerator.
■ Don’t pack the refrigerator. Cool air must circulate to
keep food safe.